Bitter

In the plant kingdom, bitterness often signals poison. It’s why babies will automatically spit out anything bitter – it’s a deep-rooted instinctive reaction. Yet many of us acquire quite a taste for bitter things: beer, coffee, citrus peel, and mildly bitter greens like rapini and endive. For centuries, bitter herbs have been infused in alcohol and taken as a restorative, or to improve digestion. These “bitters” are making a huge comeback on the craft cocktail scene, and bitter as a flavour is enjoying a moment in the spotlight – Canadian author Jennifer McLagan’s recent book Bitter is a fascinating and delicious read on the topic. She considers bitter to be ‘the most sophisticated flavour’.

The pie in the sky

This taste experience is inspired by the classic combination of apple pie and cheddar cheese, deconstructed and accented with salt and caramel, a surprising hint of smoke, and the indulgence of our plain Méditerranée yogourt.

Bitter

In the plant kingdom, bitterness often signals poison. It’s why babies will automatically spit out anything bitter – it’s a deep-rooted instinctive reaction. Yet many of us acquire quite a taste for bitter things: beer, coffee, citrus peel, and mildly bitter greens like rapini and endive. For centuries, bitter herbs have been infused in alcohol and taken as a restorative, or to improve digestion. These “bitters” are making a huge comeback on the craft cocktail scene, and bitter as a flavour is enjoying a moment in the spotlight – Canadian author Jennifer McLagan’s recent book Bitter is a fascinating and delicious read on the topic. She considers bitter to be ‘the most sophisticated flavour’.

The royal flush

Earthy, pungent, floral and crunchy, this surprising pairing of contrasting tastes and textures is intensely fresh, flavourful, visually appealing, and reminiscent of Borscht, which is frequently served with sour cream.

Pungent

It’s the flavour that gets up into your nose and makes you want to sneeze. Raw garlic and onions, black pepper, horseradish, mustard, wasabi, ginger – they all have a uniquely sharp, piquant or pungent quality. What is it? It’s a hotness that’s different from the heat of chiles, yet from a chemical standpoint, it’s nearly identical. The heat of chiles is measured on the Scoville scale, while the heat of garlic and onions is measured on the pyruvate scale, which measures their concentration of pyruvic acid — one of their “pungent” flavour components. The pungency of onions, garlic and radishes can be toned down by salting them and then rinsing them after a few minutes. It can also be tempered by milk products like yogourt and sour cream. Gesundheit!

The green hornet

Tone for tone, this taste experience is a true minimalist study of green flavours. The herbaceous taste of chlorophyll, vibrant aroma of spearmint and spicy wasabi are brought to life by tongue-tingling green pepper.

Sour Cream

If you’re used to sour cream that’s got a blended texture and homogenous feeling to it, you’ll be delighted to discover the unique character and quality of ours. It’s wonderfully smooth, but has a supple feel to it, like fine-grained curd. Its generous body makes it great for baking, and its rich flavour adds depth to dips and dressings. Wonderful in guacamole and borscht, and alongside spicy Southwest classics like mole, huevos rancheros, and fish tacos. Find more useful tips, and tell us what you think of our Sour Cream.

The fragrant fig

Ripe and robust, this flavour combination presents contrasts of light and dark, tender and crisp, creamy and earthy. The tannins in the nut skins bring out roasted notes in the espresso. Classic flavours for our Classique plain yogourt.